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Corrigendum to “Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning” [Food Chem. 464 (2025) 141537]

Ni Yang; Juliette Simon; Wanping Fang; Charfedinne Ayed; Wei Emma Zhang; Matthew Axell; Robin Viltoriano; Ian Fisk
Food Chemistry · Vol. 511 · pp. 149043 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume511
Pages149043
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149043
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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